Sweet bites of fresh corn make a wonderful addition to this classic chicken salad sandwich.
Plus: More Chicken Recipes
1 pound boneless, skinless chicken breast
1/2 cup mayonnaise
2 teaspoons spicy brown mustard
1/2 teaspoon chili powder
1 cup cooked corn
1/4 cup chopped fresh Italian parsley
Kosher or sea salt, to taste
Fresh ground black pepper, to taste
8 slices of bread
Arugula, alfalfa sprouts, sliced tomato, and pickles, for serving (optional)
How to Make It
In a large pot, cover the chicken breasts with water. Bring to a gentle simmer and cook for 15 to 20 minutes, or until cooked through. Remove the chicken from the water and let cool. Cut into 1/2-inch pieces and set aside.
In a large bowl combine the mayonnaise, mustard and chili powder. Stir in the chicken, corn and parsley. Season with salt and pepper, to taste.
Gently spread a heaping dollop of the chicken salad onto four slices of bread. Add desired toppings and top with remaining slices of bread.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.